Turkey Noodle Soup from Roast Leftovers. A broth-based noodle soup with properly stored cooked roast turkey, carrots, celery and egg noodles. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A new pot from a roast
Properly chilled roast turkey can make a second meal in a broth-based soup. Carrots, celery and egg noodles keep the bowl familiar, while a small lemon finish brightens the stock.
The forty-minute clock begins with cooked turkey and ready broth. It does not include roasting a bird or simmering stock from bones.
Start with suitable leftovers
Use turkey that was cooked safely and promptly refrigerated, not meat left on a buffet. Shred into bite-sized pieces before it goes into the broth.
Broth salt varies. Starting with low-sodium stock leaves room to season after the noodles have cooked.
Ingredients for 6 bowls
| Ingredient | Amount | Use |
|---|---|---|
| Cooked roast turkey, shredded | 3 cups | Use promptly refrigerated leftovers. |
| Low-sodium turkey or chicken broth | 8 cups | Soup base. |
| Olive oil | 1 tablespoon | For aromatics. |
| Yellow onion, diced | 1 medium onion | Soup base. |
| Carrots, sliced | 2 carrots | Soup base. |
| Celery stalks, sliced | 2 stalks | Soup base. |
| Dried thyme | 1/2 teaspoon | Broth seasoning. |
| Dry egg noodles | 6 ounces | Simmer to package tenderness. |
| Fresh lemon juice | 1 tablespoon | Finish off heat. |
Step-by-step method
- Heat 1 tbsp olive oil in a large pot. Soften one diced onion, two sliced carrots and two sliced celery stalks for about five minutes.
- Pour in 8 cups low-sodium broth and add 1/2 tsp thyme. Simmer until carrots begin to soften, then add 6 oz dry egg noodles and cook according to the package until tender.
- Stir in 3 cups properly stored, previously cooked shredded roast turkey. Simmer until turkey and the soup's reheated center reach 165°F; do not leave poultry warming gently below that endpoint.
- Turn off heat, stir in 1 tbsp lemon juice and ladle into six provisional bowls. Record noodle absorption and pot yield. If storing, cool promptly and consider keeping noodles separate for quality.
Cook noodles in broth
Soften onion, carrot and celery first, then simmer with broth and thyme. Add dry egg noodles toward the end according to their package instructions.
Noodles continue to absorb liquid during storage. If planning leftovers, a test can cook and hold them separately, but the base method cooks them in the pot.
Reheat turkey thoroughly
Add the already cooked turkey after the noodles are nearly done so it warms without becoming stringy. FDA reheating guidance for leftovers is 165°F; check the turkey pieces and center of the hot soup.
A steamy surface is not a measurement. Record the time required for this pot and volume.
Cool and serve
Finish with measured lemon off heat and serve six provisional bowls. A crusty bread could accompany the meal, but is not part of the soup card.
Cool leftovers promptly and refrigerate. The final noodle texture and quality after another reheating cycle need a kitchen trial; do not promise a lengthy shelf life.
Turkey-soup questions
Is the turkey raw?
No. This recipe starts with fully cooked roast leftovers.
Can I use uncooked noodles?
Yes; six ounces of dry egg noodles cook in the broth.
Is this a creamy chowder?
No. It has a clear broth and egg noodles.
Further reading and related Chefly recipes: Salt & Lavender turkey noodle soup; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Allergens: Wheat; Egg; Check broth and roast turkey seasonings. Review packaged ingredients and cross-contact before serving.
Print
Turkey Noodle Soup from Roast Leftovers
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Six bowls of light leftover roast-turkey noodle soup.
Ingredients
- 3 cups Cooked roast turkey, shredded
- 8 cups Low-sodium turkey or chicken broth
- 1 tablespoon Olive oil
- 1 medium onion Yellow onion, diced
- 2 carrots Carrots, sliced
- 2 stalks Celery stalks, sliced
- 1/2 teaspoon Dried thyme
- 6 ounces Dry egg noodles
- 1 tablespoon Fresh lemon juice
Instructions
- Heat 1 tbsp olive oil in a large pot. Soften one diced onion, two sliced carrots and two sliced celery stalks for about five minutes.
- Pour in 8 cups low-sodium broth and add 1/2 tsp thyme. Simmer until carrots begin to soften, then add 6 oz dry egg noodles and cook according to the package until tender.
- Stir in 3 cups properly stored, previously cooked shredded roast turkey. Simmer until turkey and the soup's reheated center reach 165°F; do not leave poultry warming gently below that endpoint.
- Turn off heat, stir in 1 tbsp lemon juice and ladle into six provisional bowls. Record noodle absorption and pot yield. If storing, cool promptly and consider keeping noodles separate for quality.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate assumes roast turkey was already fully cooked and promptly chilled; stock-making and original roasting are not included.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
Nutrition
- Serving Size: One sixth of the pot